Do you ever stop to think about what inspires you? I do all the time. My answers are constantly changing. I am definitely not the type of person who focuses on one thing. I bounce around and follow both my heart and imagination. I am exceedingly enrollable into any and all new ventures. When I was younger, I bounced around at a much faster pace. In the blink of an eye, I would be done with one thing and onto the next. There was always such a drama about my passions, and to be honest, there still is a bit of drama (Life’s no fun without some heat and impassioned discussions about which tomato variety to purchase, right?). In a lot of ways, I love this quality in myself. Especially now that I am older and the bouncing has become more focused. Despite the fact that what I am doing at any given moment might change, I seem to have found a landing place in one particular field: Creation.
So, what is it that has you step forward and dive head first into life? What is it that can get you to reach beyond where you dared not reach before? The answer may or may not come immediately, or it may not come at all. Be patient. For me, it is creating. My drive to create and share my creations has extended my reach time and time again. This blog is a MAJOR example of that. I travel in small circles (r e a l l y small), and have only a few very dear friends and close family members that I spend time with, and I have always been happy and satisfied with that. But the internet and blog world are not small and insular.
If you want anyone to see what you’ve created, you can’t wait around hoping someone will land on your site, you have to be proactive and create relationships. This has not been my forte. Without my drive to create and share, I don’t think I ever would have ventured outside of my previous mode of relating. I have learned, and been exposed to so many people, foods, experiences, images, and tastes through this process, and I am deeply grateful for all of it. (Not to mention it has made me more outgoing and inclusive of new people in my “real” life.) Without my passion to drive me, I would have had no reason to muster the courage to change things and try something new. Giving my passion the authority to hold the reigns, and not my personality and fears has made a huge difference. My fears and personality can come along for the ride, but they don’t need dictate where the car is going.
Here’s another big question: if you know what you are passionate about, do you have the courage to follow that trail and continually pursue what brings you to life and life to you? I say courage because, for most of us, we are frightened of truly being alive – full of joy, power, and vitality. That might sound paradoxical, but I believe it to be so. Have you ever had a really full and passion-filled experience? Of course your answer is yes. We all have. But here’s my question: after one of those experiences have you ever noticed yourself retreating? Emotionally, physically, or otherwise? It is quite common. When things in life are really good and we are passionately engaged in our endeavors, we can reach a point where we think it is too much. I translate this to mean we are feeling more than we are comfortable with. And we get scared. We are afraid to feel this kind of power, joy, and passion. These are the feelings associated with expressing ourselves in a deeply and uncompromisingly genuine way. I could write a tome on the subject, but I will leave us with that for the moment…something for us all to think on and perhaps broaden our awareness of…
Now let’s get back to me (my favorite conversation starter, hehe). My answer to the above question right now is experiencing and sharing great tastes. Creating a great taste for someone is a profound experience for me. Watching their face change as the taste fills their mouth, mind, and body is magical. I can see their state of being transcend, from the very cognitive to the spiritual, even if only for a brief moment. And the greater the taste, the more dramatic the shift. I live to create this experience. I spoke about it in this post. That “mmmmm” experience I refer to, when we taste something delicious, and our shoulders drop and heads roll back, has the power to push us outside of our daily realities and experience another type of reality. A reality where feelings and sensations reign rather than thoughts. This is what I search to create for myself and others. A taste of the heavens.
Today’s post is just such an experience. We found a new restaurant recently and I have been eating my way through their menu. The restaurant, Campagna, is in Bedford, NY, and the Chef has a distinct style that has opened my tastebuds to pickled flavors. He makes a Branzino dish with a cranberry bean stew that blew my mind. After several bites, I knew I wanted to recreate the bean stew in my kitchen. Yet another thing that brings me to life, recreating great dishes in my own kitchen. The process of working backwards to figure out how to achieve that flavor is like solving a puzzle. It’s my NY Times crossword puzzle.
For my version, I decided to serve it over whole grain couscous. You could use any grain or smother a piece of bread, or even have it all by itself in a bowl. However you decide to enjoy it, I think the flavors will be delightfully different for your tastebuds. I have never come across these combinations before. The raisins are a perfect counterpoint to the caper berries and the cranberry beans themselves provide an amazingly rich flavor. I love a good bowl of beans.
I hope you all enjoy! I’ll be busy this week eating lots of great food and sharing it with anyone willing to taste. Here’s to us all having the courage to follow our hearts and share what we learn, see, create, and become.
- 1 Cup dried cranberry beans
- 5-6 Celery stalks
- 1 Container grape tomatoes (16 Oz.)
- 2 Shallots
- 8 - 10 Caper berries
- ½ - ¾ Cup golden raisins
- Optional: Add some garlic for a great punch of flavor (I only left it out because it doesn't agree with me)
- Couscous or grain of your choice (or serve atop toast)
- Fresh parsley to garnish
- Cook the cranberry beans using your favorite method. I use two methods; one is a same-day method posted here and the other is a two-day method posted here. The beans can be made ahead and stored in the refrigerator (reserve bean liquid).
- To roast the tomatoes, turn your oven to bake 350F and line a small baking tray with parchment paper.
- Slice the tomatoes horizontally creating small circles.
- Toss sliced tomatoes with some olive oil, a pinch of salt, and garlic if using. Lay out on the parchment paper prepared pan.
- Place in oven for about an hour or until the tomatoes look well roasted and wrinkly around the edges. Check them frequently towards the end of the cook time to make sure they do not start to burn.
- Prepare the grain you want to serve the stew on and cook according to package instructions.
- Finely dice your celery and shallots while the tomatoes cook.
- About 25 minutes before your tomatoes are ready, begin sautéing your celery and shallots in a large pot with some olive oil and a pinch of salt.
- Sauté until they are soft. (If using garlic, add to celery and shallots just before mixing in the beans.)
- Add in the roasted tomatoes and cranberry beans including some of the bean cooking liquid. Depending on how thick or loose you want the stew, add the appropriate amount of bean liquid.
- Slice your caper berries the same way you did the tomatoes and add into the stew along with the raisins.
- Taste and adjust seasoning as needed, adding more salt or other seasonings as you like.
- Cook until the mixture is nice and bubbly and all of the flavors have had time to mix and mingle. About 25 minutes.
- Serve heaping spoonfuls over your couscous and chop some fresh parsley to garnish.
Kelsey @ Appeasing a Food Geek says
The photos in this post are on point! Also, I always love your writing and point of view. You’re such a joy to read! PS: I’ve never actually used cranberry beans before, so I think I need to try this recipe ASAP 😉 xoxo
Kathryn says
🙂 Thanks Kelsey! You are so sweet. You put a big smile on my face. You are going to love cranberry beans. I think of them as somewhere in-between pintos and kidney beans. xoxo
Madeline says
Lovely photos! I totally agree with you here–if there is one thing in my life that has remained a constant, it is the need and drive and ability to CREATE! Food + cooking + blogging has been such a wonderful extension for that. I also have a pretty small group of close friends, but I think that is so much better than a lot of just acquaintances. : )
Kathryn says
Thanks Madeline. I agree with you that it is better to have more close friends than lots of acquaintances.
Megan says
This looks wonderful! I’ve always been partial to capers, but never thought to include them in a stew. Great idea!
Kathryn says
Hi Megan,
I had never had caper berries before only the little capers. They are such a nice counterpoint in this dish.
Katrina @ Warm Vanilla Sugar says
This is such a healthy looking meal! I love this!
Kathryn says
Thanks Katrina! It is so warming and filling. I just love all of the flavor combinations.
genevieve @ gratitude & greens says
I love creating, too! I also love connecting with other people. I love hearing stories and experiences and just learning more about not just other people but the world around them. It sounds a little strange, I know. With regards to what I’m passionate about… oh gosh, so much! I love love love food. I have plans to get myself there eventually (culinary school, potentially a masters in food studies) but the path is a bit cluttered right now and most days I think about how much I want to quit my job for the food world. It needs to happen, I think… I’m beginning to ramble, though! This stew sounds so comforting- need this for the long Canadian winter ahead of me! xo
Kathryn says
That doesn’t sound strange to me at all! That sounds like my kind of good time. I think the more we assert what we want in life the less cluttered the path becomes. Just knowing what your passion is and what you want to be doing with your time is already a monumental task completed. I hope you enjoy this stew. It is delightfully warming and filling. xoxo
Nissrine @ Harmony a la Carte says
First of all I love this stew and the simple and short ingredient list. So delicious and comforting. It has taken me a long time and a few career paths to finally uncover that my true passion is food and nutrition. With that comes creation and education and I seem to be unstoppable when I start talking about these things jn tandem. I’m much like you in that I run in really small tight circles too. It’s not that I’m a snob or exclusive, but I’ve always been satisfied with close family and a handful of friends in my life. I too have realized that I have to break out of that shell and build relationships when it comes to the blog and my future career endeavour as a holistic nutrition educator. It’s daunting at times and I’ve had to step outside my comfort zone but it’s ao rewarding too.
Kathryn says
Thanks for your comment Nissrine. I love hearing other people’s stories. Like you, I am unstoppable when I get talking about my passions. We should talk more!
It is a wonderful (if not a bit intimidating at times) experience to step outside of what I know and love to explore different ways of being. xoxo
danielle is rooting the sun says
Kathryn, I truly adore what you’ve done here – not only is it gorgeous – I have no choice but to drool! I must make this soon. I love your sentiments about creation and taste – I live for those unexpected but mind-blowing moments where you’re inspired and electrified all at once. So delicious, I wish you well! ♥
Kathryn says
Thanks Danielle! Your words are so sweet, as always. Inspired and electrified all at once. Well said!